Background: Researchers have demonstrated that a variety of visual factors, such as the colour and balance of the elements on a plate, can influence a diner’s perception of, and response to, food. Here, we report on a ...

Previous research has suggested that people prefer balanced over unbalanced plating compositions. Importantly, though, the question remains as to whether plating balance influences consumers' associations of plating with ...

In the last decades, there has been a growing interest in crossmodal correspondences, including those involving temperature. However, only a few studies have explicitly examined the underlying mechanisms behind temperature-related ...

Packaging and label design are crucial in facilitating the perception of brand premiumness. However, we know relatively little about how common design characteristics used in a product’ packaging affect consumers' perception ...

The reality-virtuality continuum encompasses a multitude of objects, events and environments ranging from real-world multisensory inputs to interactive multisensory virtual simulators, in which sensory integration can ...

Insect-based foods have gained much attention as an alternative source of protein in recent years because of their high nutritional content and low production costs. However, consumer acceptance of insect-based foods still ...

Purpose Counterfeiting is a menace in the emerging markets and many successful brands are falling prey to it. Counterfeit brands not only deceive consumers but also fuel a demand for lower priced replicas, both of which ...

Alternative proteins have recently received significant attention from both academia and industry. Given the reported lower willingness of consumers to accept these alternative protein sources, it is crucial to gain insights ...

Many people are understandably excited by the suggestion that the chemical senses can be digitized; be it to deliver ambient fragrances (e.g., in virtual reality or health-related applications), or else to transmit flavour ...

Food product-extrinsic sounds (i.e., those auditory stimuli that are not linked directly to a food or beverage product, or its packaging) have been shown to exert a significant influence over various aspects of food ...